Preparation

Heat 3 tablespoons of the oil in a heavy 3-quart saucepan. Add the onion and garlic, and saute over medium heat until they begin to brown. Stir in the pepper flakes and oregano. Stir in stock, tomato paste and bay leaf. Pour the canned tomatoes into a strainer held over the saucepan so that you add the juice but not the pulp. Chop the pulp; then, add it to the saucepan. Bring to a simmer, and cook over medium heat, stirring from time to time, for 30 minutes. Season to taste with black pepper. Set aside.

Heat the remaining oil in a large saute pan. Add lobster pieces, and sear them over high heat, turning often, until the shells are bright red.

While the lobster is searing, bring a large pot of salted water to a boil for the linguine.

Spoon the sauce over the lobster, bring to a simmer and cook, partly covered, about 10 minutes.

While the lobster is cooking in the sauce, add the linguine to the boiling water, and cook about 7 minutes, until al dente. Drain well.

To serve, transfer the lobster pieces coated with sauce to one side of a large platter, leaving some of the sauce in the pan. Sprinkle with half the parsley.

Add the drained linguine to the sauce in the pan, and reheat briefly, stirring to coat the linguine. Transfer to the platter alongside the lobster, sprinkle with the remaining parsley and serve.

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